Aloo & Eggplant Curry / Bangaladumpa & Vankaya Kura

                                       

Ingredients :

• 3 nos Potatoes
• 3 nos Brinjals Chopped
• 1 Onion Chopped
• 2 Green Chillies Chopped
• 1 Tomato Chopped
• 1/2 sp Red Chilli Powder
• 1 pinch Turmeric Powder
• Salt to taste

For Popu :

• 1/2 sp Mustard Seeds
• 1/2 sp Chana Dal
• 1/2 sp Urad Dal
• 1 Red Chilli Crocked
• 3 sp Oil
• Curry Leaves
• Chopped Coriander leaves

Preparation :

• Wash, boil aloo and remove the skin & mash it, keep aside.
• Heat oil in a pan add popu ingredients and fry.
• When they splutter add curry leaves, green chilli, onion pieces and fry for 2mins.
• Add tomato pieces and stir for 2mins
• Add chopped brinjal, salt, turmeric powder and stir well.
• Sprinkle little water & mix well, cover and cook on low flame.
• When it done add mashed aloo, red chilli powder and stir well.
• Cover and cook on low flame for 5mins.
• After 5mins remove the lid and add chopped coriander leaves and stir.
• Then transfer into a serving bowl, aloo & brinjal curry is ready to serve.
• Serve with rice or roties.